Sunday, 6 January 2013

Poaching fruit and storing in syrup is such an old-fashioned way of preserving for the colder month when fresh fruit is hard to come by. My grandma was a master in this fine art and had a cellar full of jam jar treasures. Cherries, apples, plums and of course pears from her garden on to our plate to complement pancakes or rice pudding or as a quick dessert in their own sweet juices.
This recipe is great for the firm winter pears you find these days as they will get soft throughout the cooking process but still keep their shape and won't get too mushy.
You can keep the pears in the fridge for some days or freeze them in the syrup to use another day.
You also don't need to strain the ginger and lemon peel as they will crystallise in the process and will taste great. The syrup would also be great with other desserts. Think panna cotta or brighten up humble yoghurt for breakfast.

In a medium pot combine the wine, sugar, salt, lemon peel and juice and julienne of ginger. Simmer over medium heat until the sugar dissolves. Peel the pears and add to the liquid. Cover with a lid slightly ajar and simmer for about 15-30 minutes depending on the size of your pears. They are done when easily poked through with a knife. Transfer the pears to a plate and leave to cool. Meanwhile reduce the remaining liquid to a syrup. Boil for about 20 minutes. Serve the pears cold with warm syrup and maybe some ice cream or a dollop of crème Chantilly.

Friday, 4 January 2013

2013 – sorry, but the bar has been set pretty high. Thank you 2012 for the arrival of Milo and the chaos and love he embodies. 2012 also brought a new house and home and a new perspective on life. Wow. But my New Year's resolution is to give 2013 a fair chance and I will keep looking at the sweet side of life and hope to spend more time here, trying out recipes and posting about them. Happy New Year to you all!
{New Year, new luck}